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RECIPE: Roasted courgette and asparagus salad with rocket, mint, toasted pine nuts and pesto dressing

Recipe • Nutrition

Summer is here, and if you’re craving a al fresco dining experience with a healthier twist, this courgette salad recipe is perfect! It’s light and refreshing with all the goodness of fresh mint, courgettes, asparagus and pine nuts to give your microbes a healthy boost.


Eve Kaliniks courgette salad recipe is perfect for summer alfresco dining or just when you want a heartier salad. Plus it boasts a melody of fibre sources and polyphenols from the mint, courgettes, pine nuts and asparagus that help to support our gut health and provides a delicious feast of flavours for our microbes as well as our taste buds!

Enjoy it on its own for a plant-based meal or as a vibrant green side dish to BBQs - see my post on how to make yours a more gut-nourishing one HERE.


Serves 3-4 


3 x medium courgettes (approx 500g)

1 1/2 tablespoons olive oil 

Two bunches of asparagus (approx 500g)

25g/1 small bunch mint leaves removed and torn roughly 

60g rocket

3 tablespoons pine nuts

3 tablespoons of pesto

1/2 tablespoon fresh lemon juice

A handful of shaved parmesan (optional)



Line two large baking sheets with parchment paper.


Preheat the oven to 200c.


Top and tail the courgettes and cut in half widthways. Slice lengthways into slices of 1/2cm thick. Place into a large bowl. Add 1 tablespoon olive oil, season with a pinch of black pepper and salt and coat evenly. Lay the slices on the baking tray and place them in the oven.


Trim the woody ends of the asparagus. Cut also in half widthways and slice the ends in half lengthways. You can leave the tips intact. Place into the now-empty large bowl. Add 1/2 tablespoon olive oil, and season with black pepper and salt. Lay on the other baking sheet.


After 10 mins of the courgettes cooking turn over and place back in the oven as well as the asparagus. Bake for another 20mins.


Remove from the oven and allow to cool. Place the now cooked and cooled courgettes and asparagus into the large bowl. Add the rocket and mint leaves and mix to combine.


In a small pan add the pine nuts and lightly toast for a few minutes. Remove from the heat


Mix the pesto and lemon juice in a small bowl and add to the bowl along with the toasted pine nuts and mix through evenly.


Transfer to a serving bowl or dish and sprinkle over the parmesan shavings if using.


Eve Kalinik, Gut Health Specialist

Nutritional Therapist, Author and Podcaster, Eve Kalinik believes that having a healthy gut is fundamental to our overall well-being. She is a registered member of (BANT)(CNHC) and accredited by (IFM).